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Puff Pastry Chicken Pot Pie

This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!

CHICKEN POT PIE IN A PAN

I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! It’s all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.

Puff Pastry Chicken Pot Pie on white plate.

FREQUENTLY ASKED QUESTIONS:

Can you add a bottom crust to chicken pot pie?

You could but the hard thing about adding a bottom crust is it can easily turn soggy. I have not tried making this particular recipe with a puff pastry bottom crust so this would be an experiment on your part. Puff pastry shrinks up as it is baked. I think the puff pastry bottom would need to be pre-baked slightly to help avoid it becoming too soggy. Then continue with the recipe as written. If you try it out, please let me know how it turns out for you!

What’s the difference between chicken pie and chicken pot pie?

Vegetables and crust. Chicken pie is usually just chicken in gravy with a top and bottom crust. Chicken pot pie is chicken in a cream sauce with added vegetables and a top crust.

What size pan is best to use for chicken pot pie?

An 8×8-inch pan is best for this recipe and it is the perfect size to fit the filling and for the puff pastry to fit over. Anything larger and you will need to stretch out the puff pastry more to fit the dish. Obviously doing this will make your crust thinner as well. I wouldnt use anything larger than a 9×9-inch dish.

What does an egg wash do for pie crust?

The egg wash is what helps the puff pastry or any pie crust to crisp and brown up. It also adds a pretty shine to it as well.

Why do you cut slits in the puff pastry?

This helps steam escape while this is baking. If you do not cut slits in it the steam cannot escape and can create holes or even have it “explode” where the filling will start coming out the sides and top.

Can you freeze chicken pot pie?

Yes, this can be frozen. Let baked pot pie cool and then place in a freezer container or bag and put in the freezer where it will keep for up to 3 months. You can also freeze chicken pot pie before baking as well. Just make sure to wrap it very well to prevent freezer burn. When cooking from frozen, you’ll need to add on to your regular cooking time.
To store leftovers, place in an airtight container in the refrigerator where it will last up to 3-4 days.

Serving spoon holding up some of the Puff Pastry Chicken Pot Pie Pinterest image.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • salted butter
  • onion
  • garlic
  • all-purpose flour
  • chicken broth
  • milk
  • garlic powder
  • onion powder
  • salt and pepper
  • thyme
  • frozen peas and carrots
  • chicken
  • puff pastry
  • egg and water (for the egg wash)
Ingredients needed: unsalted butter, onion, garlic, all-purpose flour, chicken broth, milk, garlic powder, onion powder, salt, pepper, thyme, frozen peas and carrots, chicken, puff pastry, egg, water and parsley.

HOW TO MAKE PUFF PASTRY CHICKEN POT PIE:

Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly. 

Butter, onion and garlic in sautee pan.

Whisk in the flour and cook for 30 seconds, continuing to whisk.

Flour added to the onion mixture in pan.

Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time. 

Flour and chicken broth whisked into the onion and flour mixture.

Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme. 

Spiced add to liquid mixture in pan.

Stir in the peas and carrots and chicken.

Peas, carrots and chicken added to liquid mixture.

Transfer the chicken mixture to an 8 by 8-inch casserole dish. 

Pot pie filling added to baking pan.

If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.

Puff pastry placed over top of pan with slits cut in top.

Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.

Puff pastry being brushed with egg wash.

Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top.

Finished Puff Pastry Chicken Pot Pie in pan uncut.

Serve.

Cut Puff Pastry Chicken Pot Pie in pan with serving spoon.

WANT MORE DELICIOUS RECIPES?

Square image close up of serving spoon with Puff Pastry Chicken Pot Pie on it.

Puff Pastry Chicken Pot Pie (+Video)

This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!
5 from 122 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 6 tablespoons salted butter
  • 1 medium onion chopped
  • 3 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 15 ounce bag frozen peas and carrots
  • 2 cups cooked and shredded chicken
  • 1 sheet frozen puff pastry, thawed
  • 1 large lightly beaten egg + 1 Tablespoon water
  • 1 tablespoon minced fresh parsley for garnish (optional)

Instructions

  • Preheat the oven to 400F degrees. Add the butter to a medium saucepan over medium heat.
  • Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
  • Whisk in the flour and cook for 30 seconds, continuing to whisk.
  • Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
  • Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.
  • Stir in the peas and carrots and chicken.
  • Transfer the chicken mixture to an 8×8-inch casserole dish.
  • If necessary, roll out the puff pastry (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
  • Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.
  • Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top (optional) then serve.

Video

Notes

  • See my notes above for freezing tips.
  • Use only frozen vegetables for this.
  • Do not forget to cut slits in the top of the puff pastry.
  • Don’t skip the egg wash, this gives it its nice golden color.
Course: Main Course
Cuisine: American

Nutrition

Calories: 777kcal | Carbohydrates: 56g | Protein: 24g | Fat: 52g | Sodium: 1046mg | Fiber: 6g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




26 Comments

  1. 5 stars
    This is a easy and relatively quick dinner, even on a school night. The only adjustment I made was using heavy cream. And then adding an additional 1 cup of heavy cream to the filling right before putting it in the baking dish. It was an instant hit and sure to be another dinner that is requested!

  2. 5 stars
    If you want a bottom crust, you have to paint it with the egg wash. That should keep it from getting soggy.
    I like to add celery to this as well.
    Yummy!

  3. 5 stars
    I used canned chicken from my “covid pantry” (2 cans was about the same amount), not as much frozen peas and carrots, and I added in some cooked white cap beans which reminds me of potatoes. Absolutely delicious. Hubby is a big fan and felt the gravy was the right consistency and terrific flavor. I missed the the puff pastry needed to be thawed so I followed the directions for thawing in the microwave. It wasn’t great but. Anyway I made it in a shallow 9×13 and just put pieces of the pastry on top and I did do the egg wash. I’ll be making it again and freezing and pulling out smaller portions to make individual pies with the special puff pastry rounds.

  4. 5 stars
    Wow. This was delicious!! Followed the recipe to the “T.” Will definitely make this again. Thank you for sharing the recipe!

  5. 5 stars
    My husband went on and on about how good this was. As much as I enjoy his opinion, I think mine is more important because I am the actual cook and know how things should properly taste, right? LOL I absolutely loved this. It was very easy to make. For those asking, this does not need a bottom crust as the puff pastry topping is more than enough. It would be way too “bready” with a bottom crust and would end up gummy. I’ve been cooking for 50 years so I think I can say this with some expertise and authority. Thank you for this recipe.

  6. 5 stars
    Thank you we loved this. Did not need a bottom crust for those that asked. We normally like a bottom crust too but I think it’s important to make a recipe the way it is written first before trying to make changes. It’s perfect just the way it is, I wouldn’t change a thing.

  7. 5 stars
    I am new at this “Cooking” thing. I can make things I’ve grown up on & all the norms, tacos, spaghetti… However, because of people like you who share these amazing recipes, I’ve actually found a passion for cooking! I made this tonight for Family Dinner and I received the Best compliment from my Grown Daughter… She said it was the Best Chicken Pot Pie she’d ever had! Now That makes a Mom’s Day! Thank you & please keep your recipes coming! Happy Holidays everyone!

  8. 5 stars
    Made this for dinner tonight – my wife and kids absolutely loved it! It was plenty for our family of four with a bit leftover for lunch tomorrow. Thanks so much

  9. 5 stars
    I’m never making pot pie any other way again! My family asked that I make it again tonight. Thanks so much for making this Dad look like a super star.

  10. This was SO, so good! Oh my goodness – this is our new favorite. It’s definitely going on regular rotation!

    1. The filling yes but I would wait to add the puff pastry until right before cooking as it can dry out. Also, I have not cooked it from a cold state so I would imagine you will need to add onto the cooking time. You’ll have to play that by ear 🙂

  11. 5 stars
    Everyone who tries this recipe has loved it – even folks who didn’t think they liked chicken pot pies! Super easy and delicious!